{"id":385,"date":"2008-11-06T11:36:35","date_gmt":"2008-11-06T11:36:35","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/hache-burgers-fulham-road-chelsea\/"},"modified":"2008-11-06T11:36:35","modified_gmt":"2008-11-06T11:36:35","slug":"hache-burgers-fulham-road-chelsea","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/hache-burgers-fulham-road-chelsea\/","title":{"rendered":"Hache Burgers, Fulham Road, Chelsea"},"content":{"rendered":"

Hache Burgers<\/strong><\/p>\n

Kang Leong lets us know about the best burger in town.<\/p>\n


\n329-331 Fulham Road Chelsea
\nSW10 9QL
\nTel: 020 7823 3515
\nhttp:\/\/www.hacheburgers.com<\/em><\/p>\n

‘Something is definitely award-winning about their burgers’<\/strong><\/p>\n

There’s only so many ways I can photograph a business card, but that’s all
\nHache burgers left me with after my visit to Timeout’s best burger place.
\nOdd I must say, I wouldn’t have expected a chic and relaxing burger bar
\nbanning photos of their juicy creations.<\/p>\n

I may not have understood their refusal for pictures but I tell you what,
\nI might have just ate the best fish burger. ever.<\/p>\n

‘A reputation to envy’<\/strong><\/p>\n

If you search the web and keep your ears open on the streets, you’ll find
\nthat there’s alot nice words like ‘juicy’ , ‘lovely’ , ‘delicious’ ,
\n‘ohh..’ being used in the same sentence with Hache. Word of mouth is a
\npretty powerful thing and you know that just means one thing – I have to
\ncheck it out.<\/p>\n

‘Hachin’ it’<\/strong><\/p>\n

Hache brands themselves as Burger Connoisseurs, that’s a pretty bold claim
\nespecially when it comes to dealing with fast food. But these days with a
\ngeneral trend towards healthier eating ( even McDs have re branded with
\n‘healthy deli buns’ ) , making the ol’ burger fit for posh palettes seem
\nappropriate. Besides, I think there’s a little bit of burger connoisseur
\nin every one of us. Yes, admit it, you love a good hearty burger.<\/p>\n

‘Constructing the decor’<\/strong><\/p>\n

It’s wet and rainy as I write this so the atmosphere is alittle dreary to
\nsay the least. I am in need of a warm burger to clear those rainclouds.
\nThere’s two branches one in camden and the other on fulham road. I headed
\ntowards the fulham road branch today and it’s immediately recognisable as
\nthe outside is a beautiful brown wood and does seem to exude the
\nappearance of a connoisseur.<\/p>\n

Stepping through the door, I am greeted by loud 80’s pop music, pots of
\ngreen plants hanging off the door, mirrors on white walls and fairy lights
\nin the shape of floral patterns. The lights are low and lend it a an urban
\ncandle-lit atmosphere. Also, I should mention the mini chandeliers hanging
\noff the exposed white ceilings with which the wooden beams are visible.
\nThe space is very reminiscent of a family run restaurant who’ve had a
\nsecret burger recipe which has been passed down from the centuries. Aside
\nfrom the blaring 80s music, the restaurant is alive and cosy and is
\ncoloured with the brilliant grilled smell in the air.
\n
\n‘Something delicious is definitely cooking in the kitchen.’<\/strong><\/p>\n

Duck, lamb, fish and anything you can put between two pieces of flour<\/p>\n

How many ways can you dress a burger up anyway? It’s just meat in buns isn’t
\nit?<\/p>\n

I got to say, these guys deserve an award just from judging their menu
\nalone; there are a multitude of options available! In addition to the
\nstandard beef + innovative add-on , they have options made from english
\nshoulder lamb , dabble with a venison in a rich coating of cassis and even
\nindulge in the aromatic crispy duck option. I mean, seriously, the
\ndescription of the options alone seem they belong in a restaurant serving
\nproper meals. Do have a read at the full menu here.<\/p>\n

‘Gone fishing’<\/strong><\/p>\n

I’m a seafoodie , fresh seafood is just good no matter how you cook it.
\nBeing that they are connoisseurs – I just had to order something a little
\nless common to test their mettle. Not that fish burger is a rarity in any
\ncase, while I do love the angus option at Burger king, I tend to enjoy
\ntheir ocean’s catch a lot more.<\/p>\n

I spotted this on the menu:<\/strong><\/p>\n

COD A CRO\u00dbTE. Chunky Cod Steak topped with our chef’s own recipe of crust
\nof blue cheese, red pepper, corriander and a touch of chilli . \u00a39.50<\/p>\n

Sounds really unique especially that crust with a medley of ingredients. I
\ntook the plunge with this. As it’s lunchtime ( and I actually just woke up
\nby the way.. so er, it was actually fish burger for breakfast.. ok
\nbrunch. ) I also ordered their banana berry smoothie which was frothy and
\nvery light as well as some thin frites on the side.<\/p>\n

‘Finally sinking my teeth in’<\/strong><\/p>\n

The plate is deliciously beautiful. The bread is a rather dry ciabatta
\nbread, which is crusty but soft on the inside. I appreciate the fact that
\nit’s dry because that helps mop up and suck in all the juices from the
\nburger.<\/p>\n

If indeed the burger is juicy that is.<\/strong><\/p>\n

Complimenting the burger are the run-of-the-mill fresh and delicious giant
\ntomato slices and super fresh lettuce. The burger is served semi-open, so
\nthe fish is exposed. I normally dip my head into the dish when it comes to
\nthe table just to take in the aromas of freshly cooked food. A deep breath
\nand I’m just absolutely swooning, that grilled fish smell is very nice
\nindeed. The searedness comes through just nice and I’m in abit of grilled
\nheaven. The first cut and I can see that the fish is just on the side of
\nperfectly grilled. The fish flakes perfectly being that it is just ever so
\nslightly undercooked ensuring that the fish’s texture is still not falling
\napart and thus still has a bouncy bite rather than an overcooked chewiness
\nto it. Hats off to the chef getting the cooking spot-on.<\/p>\n

I will note that this is a pretty big chuck of cod, so there’s no way for
\nme to pick up the burger and take a bite out of it ( which I would have
\nloved to do, but fearing it may be abit of a messy affair for public
\neyes.. ) . Wow, wow, wow, the grilled smokey taste comes straight through
\nand it’s just so nicely seasoned peppery , a little garlicky and just full
\nof that fresh cod goodness. I have a sneak suspicion the rich tastes
\npartly come from the excellent crust which accompany the fish. The crust
\nis more likely described as a thinly grilled savoury cake of sorts. It’s
\ndefinitely as advertised on the menu being cheesy, peppery and alittle
\nfiery at the end of it as well. I’ll note now that while the fish itself
\nis not oozing juices, though it’s not meant to be, it does taste just so
\nhearty.<\/p>\n

I have got to say, this is an excellent fish burger that is well-executed,
\nprobably the best I’ve ever and miles better than an ocean’s catch. This
\ndefinitely does seem like burger taken to gourmet levels, but thankfully
\nit hasnt taken on any snotty pretentiousness.<\/p>\n

‘Thoughts’<\/strong><\/p>\n

I forgot to mention that the frites were very tasty as well. They are
\nfried crispyly and are full of that nice potato flavour. So, at the end of
\nthis meal, I am left nodding along to their reputation, I must say I
\nthought I knew burgers but Hache really helped re-introduced me to
\nburgers.<\/p>\n

If you are after, dare i say, the best burger in town , do pay them a
\nvisit.<\/strong><\/p>\n


\nReview By Kang Leong<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Hache Burgers Kang Leong lets us know about the best burger in town. 329-331 Fulham Road Chelsea SW10 9QL Tel: 020 7823 3515 http:\/\/www.hacheburgers.com ‘Something is definitely award-winning about their burgers’ There’s only so many ways I can photograph a business card, but that’s all Hache burgers left me with after my visit to Timeout’s read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/385"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=385"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/385\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}